Pickled Daikon- “Do Chua” Recipe
Pickled Daikon, aka Do Chua, adds that pickled sour and sweet crunch to the infamous Vietnamese Banh Mi sandwich 🥪 (see recipe for sandwich -here-) and used as a side or condiment for a bunch of other dishes.
Ingredients:
2 large daikon radishes
2 tsp sea salt + 2 tsp sea salt for brine
3/4 cup white vinegar
4 cup water
1/2 cup sugar (if you like it sweeter, you can add another 1/2 cup)
2-3 scallions (cut in 2”diagonal strips)
3 garlic cloves, peeled and halved (optional)
1 chili pepper sliced (optional)
PREPARATION:
Wash, peel and julienne daikon by cutting them into thin match sticks about 2” long.
After slicing daikon, sprinkle 2 tsp salt in a bowl and toss by hand to drain out water. Wait 5 min and toss again. Repeat 3 times then rinse daikon.
Fill bowl with cold water and rinse 2-3 times until water for bowls runs clear then drain in a colander. Let drain for 10 min.
In pot boil water, 2 tsp salt, vinegar and sugar and stir til sugar and salt is completely dissolved. Remove from heat and let cool to room temperature.
Combine rinsed and drained daikon in large bowl (optional- toss in sliced garlic, chili pepper and scallions).
Pack jars with veggies then top with the cooled vinegar/brine solution. If you don’t have enough brine make another portion of the brine to top off jars, I like to leave at least an inch of headspace from the top of the jar.
Refrigerate and serve cold.